Ceviche de Camaron (Shrimp Ceviche Cocktail)

Name: Ceviche de Camaron (Shrimp Ceviche Cocktail)
Yield: 6 servings (serving size: 1/2 cup)
Ingredients: ½ cup chopped onion; 6 cups water; ¾ cup fresh lime juice, divided; 1 pound medium shrimp; 1 cup chopped peeled cucumber; ½ cup ketchup; ⅓ cup chopped fresh cilantro; 2 tablespoons Mexican hot sauce (such as Tamazula); 1 tablespoon olive oil; ¼ teaspoon salt

7 Ratings
6 Reviews

While most of us think of classic ceviche as raw fish marinated in fresh lime juice long enough to give it a cooked texture, in Mexico there are ceviche "cocktails" that combine seafood that's been cooked with fresh vegetables, hot sauce, lime juice and just a little ketchup. It's an easy, refreshing crowd pleaser, and you don't have to track down the just-off-the-boat fresh fish necessary for the classic ceviche. Serve with tostadas, tortilla chips, or saltines.

Recipe by Cooking Light December 2001

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:

6 servings (serving size: 1/2 cup)

Nutrition Info

Directions

Step 1
Place chopped onion in a colander, and rinse with cold water. Drain.

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Step 2
Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.

Nutrition Facts

Per Serving:

138 calories; calories from fat 25%; fat 3.8g; saturated fat 0.6g; mono fat 1.9g; poly fat 0.8g; protein 16.2g; carbohydrates 10.8g; fiber 0.8g; cholesterol 115mg; iron 2.1mg; sodium 483mg; calcium 53mg.

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Salsaqueen76

07/05/2016

Cocteles are always cooked by boiling and ceviche is always prepared with acidic juice.

dstubbs105

06/30/2011

I bought frozen shrimp (2lb bag, peeled and devined) and added only 1/2 cup water. Then I didn't add the cucumbers, but add green onion and well as yellow onion and then some diced jalepenos fresh from my Dad's garden. It was yummy!

GinaML

05/18/2010

Made this on Cinco de Mayo and it couldn't have been easier. Not only that, but it was a huge hit. Tasted just like a ceviche they serve at my favorite Mexican restaurant in Brooklyn.

EmilyZ

01/02/2010

Everyone loves this dish! It is easy to make. I bring it to parties or make it weeknights if we're having Mexican (to go w/ black bean soup or tacos). I always add diced avocado.

cairnluv08

05/08/2009

This is a must in my house! I was hospitalized for 3 months-this shrimp cocktail saved my life. I was having a terrible time keeping my nutrient consumption at a rate to help my healing. My husband would go to our local Mexican restaurant and bring me this cocktail--every day! I know this helped to save my life! I was thrilled to see this recipe on Cooking Light and have made it for 3-4 years. Thank you for giving me my "shrimp cocktail"--and avocado is a must!

AnnaBellaBoom

04/30/2009

Awesome! I added a tablespoon of Worcestershire like they do in Guatemala and it was sooooo good. Just like I remember. Next time I would definitely go with the other reviewers and add cubed fresh avocado just before serving, I just didn't have any this time. Yum yum yum.

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